Cranberry-Ribbon Apple Pie Bon Appétit | November 2003 yield: Makes 8 servings
1 1/2 cups plus 1 tablespoon sugar 1/2 cup 100% cranberry juice 2 cups cranberries (about 8 ounces) 2 pounds Granny Smith apples, peeled, cored, thinly sliced 1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced 2 tablespoons all purpose flour 1 teaspoon fresh lemon juice 1/2 teaspoon ground cinnamon 2 Butter Pie Crust Dough disks 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes 1 teaspoon milk Pinch of ground cinnamon Vanilla ice cream Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool. (Can be made 2 days ahead. Cover and chill.) Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend. Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Spread cranberry mixture over crust bottom. Top with apple mixture; dot with butter. Roll out second dough disk on floured surface to 13-inch round; drape over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Cut 1-inch hole in center. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust. Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with vanilla ice cream. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
